Integral Nakiri Chef's Knife (7-3/4") with Curly Koa and Box Elder Burl - 52100

Product Description for Integral Nakiri Chef's Knife (7-3/4") with Curly Koa and Box Elder Burl - 52100

Maker: Michael Rader, M.S. (click to see more by this maker)
Item num: 111134
** This is handmade and one-of-a-kind **
Blade length: 7.70 in.
Cutting edge length: 7.70 in.
Total length: 12.50 in.
Blade height (at heel): 2.02 in.
Blade thickness (near bolster): 0.18 in.
Blade thickness (at midpoint): 0.08 in.
Blade thickness (near tip): 0.06 in.
Item weight: 7.40 oz.
Blade: Marquenched, hand forged 52100 carbon steel for high performance edge retention
Bolster: Integral 52100 carbon steel
Handle: Stabilized curly koa wood with box elder burl accents
Description: Washington knifemaker Michael Rader became a journeyman smith in June 2006 and a Mastersmith in 2010. He is best known for creating dramatic chef’s knives, swords and daggers with woodwork that is beyond compare. This exquisite chef’s knife was made in the summer of 2007, while he was a journeyman smith. It has been kept in a private collection and is in new condition. By all appearances, Michael could have made it yesterday.
The nakiri is a traditional Japanese chef's knife ideal for chopping fruits, vegetables, and boneless meats. The edge is double beveled, like a Western knife. Though sometimes called a vegetable cleaver, the thin edge geometry makes it a precision tool, rather than a Japanese equivalent to European meat cleavers.
The hand forged 52100 carbon steel blade features a "mustard" protective forced patina. This attractive finish helps prevent rust and makes the knife easy to maintain. The blade is heat treated to 60-61 Hrc for a keen, long lasting edge that is still easy to sharpen. Many knifemakers and collectors feel that 52100 carbon steel is among the best steels currently used for knives due to its exceptional edge holding and sharpness. The bolster is integral -- a technique that, while common in production knives, is rare in handmade knives due to the difficulty of implementation. Because this knife is forged from carbon steel, we recommend camellia oil to protect the blade and handle.
The handle is hand contoured Hawaiian curly koa wood with box elder burl accents. The wood has been stabilized so that it will hold up well under the rigorous demands of either a home or commercial kitchen. Like other knives, this knife should not go in the dishwasher.
Excellent work throughout!


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